in Africa, Morocco, Turkey

Eggplant cream with tahini

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Ingredients for 1 servings:

  • 2 eggplant(s)
  • 75 g sesame paste (tahini)
  • 3 garlic cloves
  • 50 ml lemon juice
  • Sea salt
  • Pepper, freshly ground black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C. Pierce the eggplants all over with a fork. Bake in the oven for about 30 minutes. Let the eggplants cool and scoop out the flesh. Puree the flesh with the peeled garlic cloves and lemon juice. Stir in the tahini and season generously with salt and pepper. For decoration, sprinkle with chopped tomatoes, paprika, or finely chopped herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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